Soft and chewy, like a French macaroon, these can be made anytime for tea or dessert, and with the substitution of matzo cake flour, they can be made for Passover. These keep beautifully and are fast to make.

In bowl of a mixer, break up the almond paste. Add the sugar, zest, extract, and flour, and mix together. Add the egg whites and beat until smooth. Scoop out into 1 inch balls (a melon baller makes fast work of this) and place onto a cookie sheet lined with parchment or a silicon baking mat.

Bake at 325 degrees for 17 minutes, until lightly puffed and browned on bottom edges. Cool a minute or two on the cookie sheet, then transfer to a rack. Makes about 3 dozen. Store between sheets of waxed paper or parch- ment in a sealed plastic container up to 1 week.

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